Delicate food like fish is ideal for steaming since the cooking technique also reflects the tenderness as well as the lightness of the ingredient.
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Serves 6 to 8
Prep Time 20 minutes
Cooking Time 30 minutes
2 whole tilapia, cleaned and gutted
(total weight about 700 to 800 grams)
salt and pepper
4 leeks, sliced thinly
6 spring onions, sliced thinly
2 purple onions, chopped coarsely
cilantro leaves for garnish
For the sauce
2 tablespoons soy sauce
3 drops sesame oil
1/2 teaspoon sugar
1 Prepare steam basket (either bamboo or steel). Brush bottom with oil. In a casserole or "kawa" large enough to fit the steam basket, pour enough water to reach 1/3 of the total volume of the container. Let boil. When boiling, set the steam basket and warm.
2 Season tilapia with salt and pepper. Lay on bottom of steam basket and scatter leeks, spring onions, and purple onions. Steam for 20 to 25 minutes.
3 While the fish is steaming, mix together all ingredients for the sauce in a small bowl. Set aside.
4 Transfer fish and onions to a platter. Pour sauce and garnish with cilantro leaves. Serve immediately.
Steaming tip: Adding aromatic vegetables like different types of onions, as well as herbs commonly used in Asian cuisine, will give your dish better taste. Steaming also retains much of the food's flavor, shape, and texture, as well as its nutrients.
If you liked this recipe, we also recommend: Steamed Fish Fillet with Sesame-Soy Dressing,
Steamed Fish Fillet in Tausi Sauce, more tilapia recipes
Photography by Patrick Martires | Styling by Paulynn Chang Afable
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